Alunga™ Macaron
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/403d32ce1b4fc94590093990dda2d7b3.jpg?itok=vX4BFKU0)
Alunga™ shells
ingredients | preparation |
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Cook at 123°C |
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Cook at 253°F/123°C |
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Pour over |
Make an Italian meringue. |
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Blend and sieve |
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Blend and sift |
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Blend and sift |
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Add |
Blend the two mixtures together once the Italian meringue is at 40°C. |
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Blend the two mixtures together once the Italian meringue is at 104°F/40°C. |
Inaya™ ganache
ingredients | preparation |
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Bring to a boil |
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At 176ºF/80°C, pour over |
Pour the cream at 176ºF/80°C over the Inaya™ 65% dark chocolate couverture. |
Assembly
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells. |